You will need
½ cup (125 g) butter at room temperature
3 extra large eggs at room temperature
3 T (45 ml) apricot jam
1 heaped t (5 ml) each of grated lemon and orange rind
1 x 600 g Ina Paarman’s Vanilla Cake Mix
2 T (30 ml) lemon juice
¾ cup (180 ml) fresh orange juice
½ cup (125 ml) water
1 heaped t (5 ml) each of grated lemon and orange rind
½ cup (125 ml) fresh orange juice
2 T (30 ml) butter
½ cup (125 ml) sugar
¼ cup (60 ml) apricot jam
1/3 cup (80 ml) fresh lemon juice
¼ cup (60 ml) medium sherry or muscadel wine or undiluted frozen orange juice
Method
Adjust oven shelf to middle position.
Preheat oven to 180°C, Butter a 23 cm x 30 cm ovenproof dish.
Cream butter until soft. Add one egg and one tablespoon of dry Cake Mix at a time and beat in thoroughly. Continue in this way until all three eggs have been beaten in. Add apricot jam together with lemon and orange rind and beat in. Add one third of dry Cake Mix to the creamed mixture. Beat in on slow speed.
Add lemon and orange juice. Beat slowly to blend. Add remaining cake mixture and fold in by hand with a spatula. Scrape mixture into prepared dish. Bake for 45 minutes.
While pudding is baking, heat all the sauce ingredients, except sherry, to boiling point. When you remove pudding from oven, prick with a fork many times all over. Add the sherry (if using) to the sauce. Pour hot sauce over the pudding. Serve warm or at room temperature with custard or whipped cream.
